The BURO Impact Awards celebrates the creativity, originality, passion, and accomplishments of Malaysia’s trailblazing talents. Ahead, find our conversation with our Chef of the Year, Ng Yi Shaun.
Training to become a chef can take on different forms. Some chefs went to culinary school. Other chefs worked in their family’s restaurants. A few learnt from those near and dear to them. Hide KL’s Ng Yi Shaun went to law school. Yes, you read that right. One of KL’s most decorated and respected chefs is indeed a law school graduate. While he may not have pursued legal practice, his time pursuing the degree proved to be an incredibly important part of his culinary career. It was in law school that he decided a life in the kitchen was the one for him. And we’re ever so grateful for this little realisation because we now get to crown him BURO’s Chef of the Year 2025.
This year has been a big one for Ng. And not in the way that most people would expect. Instead of making big, pronounced moves, taking over social media and billboards, he kept things low-key. But not too low-key to the point of going unnoticed. As all restaurants at this caliber do, Hide presented a brand new menu this year—a menu that many from industry professionals to regular diners have agreed has been his strongest. Despite a shift in direction from last year’s menu, Ng still maintains Hide’s identity in his cooking. Now, it is a blend of what he does best with influences from Japanese, Malaysian, Chinese, and even some French cooking.
Similar to his introverted personality, Ng’s cooking style is akin to the notion of “quiet luxury”. Nothing flashy, nothing made for Instagram, just pure skill and curiosity with a touch of playfulness. It is this very finesse that has also brought the likes of Fan Bing Bing and Andy Lau to his table. It is also this very clean, confident, and composed cooking that has lifted Ng, his team, and Hide onto the podium they stand on today. Below, we get to know the inner workings of the Ng Yi Shaun mind as a chef, father, and person with a little questionnaire.
What do you consider your greatest achievement?
Nurturing the next generation of chefs and seeing how they’ve grown after leaving Hide. I’d consider that my greatest achievement. I always tell my team that even after they leave Hide, they can always call me for anything at all. Even if it means reaching out to me at 3am, no matter where they work! Until this day, I still have ex-staff members come back to the restaurant to hang out, even just for an hour to catch up.
What is your most treasured possession?
I don’t have a treasured possession per se because I think materialistic things come and go. Instead, I treasure the people around me—especially my family.
Which talent would you most like to have?
Being able to read minds! From customers to my wife, I feel like that would be valuable to my daily life.
Who are your heroes in real life?
My wife! Her taking over the responsibilities at home makes it much easier for me to handle my job every day. If she wasn’t there as the core support for our family, I don’t think I would be able to juggle everything as efficiently. I might not even be able to be here today for this interview and shoot if it wasn’t for her!
Which words or phrases do you most overuse?
“It is what it is”. I think the more that you accept this fact, the easier your life will be. Don’t fight against the stream of things, just let the flow take you where you’re meant to go!
What is your greatest fear?
Being on my death bed, regretting not doing the things I wanted to do in life.
When and where were you happiest?
I don’t really look for my “happiest moments”. I’d rather try to be as happy as I can on a daily basis. Consistency is key.
If you were to die and come back as a person or a thing, what would it be?
I’d like to be a potato and just “potate”. Nowadays, I think it’s a luxury to be able to not do anything and just sit back, fully relaxed with nothing on my to-do list.
If you could change one thing about yourself, what would it be?
Can’t say, because then that person wouldn’t be me! *Laughs*
What do you most value in your friends?
Loyalty. It’s good to have a group of people around that you can trust all the time.
Which historical figure do you most identify with?
Eeyore! Might not be the most conventional historical figure…but I get him.
What is your motto?
Be so useless, no one can use you…just kidding! During my time working at Le Bernardin, my sous chef told me “If you have time to lean, you have time to clean.” I took that as a reminder to not let your brain go idle. Instead, always find something to do.
CREDITS
Editor-In-Chief / JASON LIM. Creative Direction and Styling / SARAH TAI. Text and Interview / AMANDA FUNG. Styling Assisted by / BENEDICT UNANG. Art Direction Assisted by / EVE LYN LAU. Photography / DAVID ONG | HERRY STUDIO ASSISTED BY SAMANTHA JANE & RICHY CHYE. Videography / DENNIS KHO. Makeup / AYANG KAMELL. Hair / BIBIAN FREDERICKS FOR SCHWARZKOPF PROFESSIONAL.
Follow Shaun on Instagram here. Find the full list of BURO Impact Awards winners here.
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